Dice the onion and pepper first, so that they’re ready to go once you shred the potatoes.

Peel the potatoes (or leave them unpeeled if you prefer). Use a box grater or the shredder attachment on your food processor to shred the potatoes.

Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add oil (or butter), onion and peppers. Sauté for a minute, then add the shredded potatoes, making sure to evenly distribute across the skillet.

Allow potatoes to cook undisturbed for a few minutes, then carefully flip section by section. Continue to cook until golden brown.

Transfer to a serving dish and enjoy!

Recipe Notes

1. Proper Potato Prep – Shred potatoes (using a food processor with shred-disc is best, but a box grater will do). Soak shredded potatoes in water to release starches. Thoroughly dry shredded potatoes by pressing between kitchen towels. This is key for crispier results!

2. Seasoning is Your Friend – Be generous in using fine chopped onion and bell pepper, along with sea salt and pepper to turn up the taste!

3. Do Not Disturb! – The process goes like this … Cook undisturbed. Flip potatoes in sections. Cook undisturbed. Flip in sections. Repeat until perfect.